This is one of those uber-easy, yet impressive-looking dishes! I’ve been disappointed by the lack of wild salmon at my local BJs, but they do have wild haddock and cod; either is great in this recipe.
Almond meal is something I like to just use in moderation; when I first went grain-free, I was going pretty buckwild with almond flour-based baked goods, but I’ve cut way back since learning about that pesky oxidized omega-6 😦 Yes, some things are too good to be true… This makes 3 servings (I like to have leftovers to microwave at work the next day and stink up the office).
1 lb cod filet
3/4 cup almond meal *UPDATE* I have also done this with chopped, slivered almonds and liked it even better!
3 TBS melted clarified butter
1 tsp salt
2 tsp Italian seasoning, herbes de Provence or whatever herbs you like
– Preheat oven to 500
– Lay fish out on a cookie sheet lined with foil
– Combine other ingredients and spread evenly in a thin layer over the fish (if using almond meal, it should be a wet-doughy consistency)
– Bake for about ten minutes until fish is flaky and topping starts to darken; serve with lemon wedges
For sides, I just sauteed some quartered baby bella mushrooms and green beans with garlic.